Sausage and fish one-pot are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.

SERVES 4

1 tablespoon EVOO (extra-virgin olive oil), plus some for liberal drizzling to

garnish

½ pound bulk Italian hot sausage

2 large garlic cloves

1 medium onion

1½ pounds baby red or Yukon Gold potatoes

Salt and pepper

½ cup dry vermouth or dry white wine

1 pint cherry tomatoes, halved

4 haddock or cod fillets

A handful of fresh flat-leaf parsley, chopped

½ lemon

Crusty bread, to pass at the table

This meal is so easy that you may be up for a dessert. Try the

Limoncello and Lemon Cream Fruit Tart.

Method:

In a skillet with a tight-fitting lid, heat the tablespoon of EVOO over medium-high heat. Brown the sausage for 3 to 4 minutes, breaking it down into crumbles as it cooks. While the sausage browns, crush the garlic and trim off the root ends, then thinly slice the onion and potatoes.

Add the garlic, onions, and potatoes to the pan and toss to combine with the sausage. Season with salt and pepper.

Douse the pan with half the vermouth or wine, set the lid in place, and cook for 10 to 12 minutes.

Add the tomatoes to the pan and gently fold into the mixture. Set the fillets a top the mixture and douse with the remaining vermouth or wine.

Season the fish with salt and pepper. Set the lid in place and cook for 6 to 8 minutes, until the fish is opaque.

Top the cooked fish with the parsley, sprinkle with the juice of the lemon half, and drizzle liberally with EVOO.

Serve the mixture at the table from the pan into shallow bowls to hold the juice.

Soak crusty bread in the pan drippings and pass at the table.